CHICKEN AND DUMPLINGS WITH MUSHROOMS RECIPE | EPICURIOUS.COM
Our favorite Dutch oven is heavy-duty, big enough for any stew, and handsome enough to put on the table.
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- For chicken stew:
- Crisp bacon in a large Dutch oven over medium heat; transfer to a paper towel-lined plate.
- Place flour in a shallow bowl. Season
- chicken with salt and pepper and dredge in
- flour. Working in batches, cook chicken, skin
- side down, in same pot over medium heat
- until deep golden brown and crisp (do not
- turn), 12-15 minutes. Transfer to a plate.
- Working in 2 batches, cook mushrooms
- in same pot, seasoning with salt and pepper
- and stirring occasionally, until brown, 5-8
- minutes. Transfer to a bowl. Add onion and
- garlic to pot; cook, stirring occasionally, until
- onion is soft and translucent, 5-8 minutes.
- Add wine to pot; simmer until reduced by
- half, about 5 minutes. Add chicken, bacon,
- thyme, bay leaves, and broth; season with
- salt and pepper. Bring to a boil, reduce
- heat, and gently simmer, partially covered,
- skimming occasionally, until chicken is falling
- off the bone, 2-2 1/2 hours. Add mushrooms
- and simmer until flavors meld, 10-15 minutes;
- season with salt and pepper.
- For dumplings and assembly:
- Bring a medium pot of salted water to a boil. Whisk flour,
- baking powder, nutmeg, pepper, and 3/4 teaspoons
- salt in a medium bowl. Whisk in eggs and
- milk (batter will be slightly lumpy). Reduce heat until water is at a strong simmer. Drop
- teaspoonfuls of batter into water; cook until
- dumpling are cooked through and doubled
- in size, about 5 minutes. Remove with slotted
- spoon; add to stew just before serving.
- DO AHEAD: Stew (without dumplings) can be
- made 3 days ahead. Let cool; cover and chill.
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